Fish & Chips Recipe

Inspired by Treylor Park

Time1h

Serves4

Beer battered fish filet, seasoned fries, & malt vinegar aioli

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Ingredients

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Fish & Chips Ingredients

4 pieces white fish fillets (cod or haddock)

1 cups 00 bread flour

1 cups beer (lager or ale)

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

4 medium potatoes (for fries)

4 cups vegetable oil (for frying)

1 tbs malt vinegar

1 cups Mayonnaise

1 tsp Watkins garlic powder

Method

Preparation Directions

Prepare the Fries

Peel and cut the potatoes into fries. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Heat the Oil

In a large pot, heat the vegetable oil to 350°F (175°C) for frying.

Fry the Potatoes

Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.

Prepare the Batter

In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Gradually add beer until the batter is smooth and thick.

Fry the Fish

Dip the fish fillets into the batter, allowing excess to drip off. Carefully place them into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Make the Malt Vinegar Aioli

In a small bowl, combine mayonnaise, malt vinegar, garlic powder, and a pinch of salt. Mix until well combined.

Serve

Serve the fried fish with crispy fries and a side of malt vinegar aioli.